Why are there so many expensive ripe Pu-erh teas on the market nowadays?

[@mazenalaqbari9583]

Your stream of consciousness style is the most beautiful thing on this website. Drinking tea while listening to you and learning never fails to make my day. Thanks a lot William.

[@LongDistanceCall11]

Fantastic. Thank you. I cannot tell you how interesting I find your videos. Probably one way to get the message across is to say that I'm actually a black tea consumer, not so much of the greener ones, but I listen to you every now and then simply because what you describe is an authentic and exciting world of things I have otherwise no idea about.

[@brachydactyl7534]

overjoyed to hear that you will expand your shou offerings. Can't wait!

[@LipovBog]

Thanks for sharing your thoughts. It's always interesting to hear those. I am sure you're aware of more traditional styles of fermented teas (hei cha) such as Liu Bao and Fu Chuan and others. I've had a cake of ripe pu erh from 2015 and a fu cha brick with golden flower fungus from 2015. Very interesting teas and I would love to explore more of those. I am a fan of fermented foods in general and I am happy to hear you're interested as well. I've made a few batches of my own beer with different yeast strains and I can tell you that the variations one can get with those is astounding. I agree with the small yeast packet argument. It makes all so much easier. Once you find a strain you like and know how to work with you can choose to keep it and propagate it further. With time as the strain is exposed to different factors it will mutate and change as well, making fermentation even more interesting and dynamic. Chinese food culture is a treasure house of different fermented foods, thus I am sure you have plenty of oportunity to learn and explore. Recently I got to exploring tempeh and koji and will contionue with lactic acid fermentation of vegetables. Sorry for the long comment not entierly related to tea. Thanks for your good work!

[@marcjacobson757]

Personally, I prefer young sheng to semi-aged sheng (10 to 15 years). I’ve never had aged sheng, 20 years more, so I don’t know if I’d like it or not. I like shu pu-erh as well because it has such a nice array of rich, earthy, sweet flavors. And the ripe pu-erh that was sold on Farmer Leaf site last year, I really enjoyed. It was different from most of the ripe pu-erh I’ve tried. I think I just love tea, all tea.

[@Dave-zk5ni]

this is a great video! looking forward to seeing more ripe Pu-erh offered by you and your business

[@theoldkid5725]

reminds me a lot of making sourdough for bread,which is all about establishing certain strains of bacteria and yeast.Different locations lead to different results,you will never get the same taste in different locations.I think it`s the same with producing good sherry.

[@superpu-erhtea1781]

Pu-erh tea, little studied, I prepare and research pu-erh tea, and I can say that excellent deep fermentation teas are worth developing this segment of the tea market🕺

[@wreagfe]

The Lao Wu Shan micro batch is hands down one of the best, maybe the best, shou I have drank. The fragrance, mouthfeel, and flavour is simply amazing. Any new micro batches coming up? 😋

[@wreagfe]

Just finished the video. Would be nice to have a nice range from light and fragrant to dark tarmacy goodness.

[@MrPiejko]

What a great channel!

[@veraxis9961]

Yes! I could not agree more. I think this notion that all shu tastes the same and should only ever be made into cheap tea is becoming an outdated way of thinking. I would absolutely say that I can taste the difference between a cheap $0.06/g shu and a more premium $0.12/g factory shu, and taste a difference still between that and a $0.25/g small-batch shu. I would absolutely be interested if you offered some new types of shu.

[@SeaHearts1]

Hey William, have you tried aerial fermentation shou puerh? I think it will be the new standard

[@farmerleaf61]

I don't have enough experience with this technique to have an opinion on it. What are your impressions?

[@SeaHearts1]

@@farmerleaf61 It’s much brighter, fruity & clean tasting

[@Jy3pr6]

Which cakes do you recommend that are processed this way?

[@SeaHearts1]

@@Jy3pr6 2019 Denong Golden Branches

[@ab3585]

If you go dumpster-diving at the back of Trader Joe's you will find old aged tea and you will get it for free

[@farmerleaf61]

The true 'natural storage'

[@13jgasho]

Is that a guitar behind your kettle??

[@farmerleaf61]

Yes, a yamaha fg850.

[@youzi-teapotandtea3189]

Could Ripe Pu’er mimick more Aged Shang Pu’er’s taste? Instead of being so different from it?

[@farmerleaf61]

To an extent, shou mimmicks the taste of very old sheng, minus complexity and chaqi. I think the recent premium ripes i've tried are clearly different from aged sheng.

[@youzi-teapotandtea3189]

@@farmerleaf61 Yeah, I’m looking more for things like 10-20 year, so early 2000s / 90s sheng taste. Do you think that’d be possible? Maybe with a more slower fermentation process?

[@OldTeaHead]

@@farmerleaf61 A year ago I had a chance to get a very unique ripe puerh you might be interested in knowing about. Instead of spring water to moisten the pile, kombucha made from hongcha was used. I found it an amazing experience and was one of those few moments of excitement and joy in finding a new tea experience. I still have a few cakes in my collection. I would highly recommend trying it if you get a chance. I hope I see more ripe teas come out in this style in the future.

[@mazenalaqbari9583]

I'm curious as to how different western and chinese buying habits are. Where does the majority of non-enthusiast Chinese drinkers buy their tea?

[@remeycn]

Marketing story hah...